Barilla® Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast & Pesto
The USDA MyPlate guidelines recommend making half your grains whole grains. Whole grain pasta tossed with other healthy ingredients, such as vegetables, lean proteins, olive oil and herbs, is an easy way to follow a balanced Mediterranean-style diet—an eating pattern that is considered by nutritionists to be one of the world’s healthiest ways to eat.
600 grams of tofu 600 ml of tomato purée vegetable oil 2 tablespoons of salt 4 cloves of garlic 1 medium-sized onion 2-3 tablespoons of ground paprika (sweet) summer savory oregano thyme nutmeg rosemary to taste 300 grams of grated cheese (i used trappist/monastery style cheese -replace with non-dairy cheese if vegan) 1 box of lasagne pasta (12 sheets)
Optional: béchamel sauce
Wash the tofu, slice it up and dry it with a clean kitchen towel or paper towels. Use your hands to crumble it into a bowl. Add spices (I didn’t specify how much but I suggest you make oregano and summer savory the ‘main theme’ and use everything else less generously). Mix well then add some oil to wet the mixture then leave it for at least 30 minutes.
Chop up the onion into small pieces and cook them on vegetable oil until they become ‘glassy’. Add the tofu mix and cook it unil brown on low-medium heat (that will take at least 30 minutes, be patient). When it’s almost done, chop up and add the garlic and the tomato purée, cook for a few more minutes then taste - add more spices if needed. Cook for another 10-15 minutes.
Get a (lasagne) pan, and layer sauce(s), cheese and pasta until you run out then bake at 180 Celsius degrees for about 40 minutes.
I love cooking but I’m not very good at writing down recipes (mostly because I hardly ever measure anything) so if you have any questions feel free to inbox me!